Shakshuka
By Anne WolfPublished on August 28, 2019
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Jarred roasted red peppers can be substituted for the piquillo peppers. Serve with pita or crusty bread to mop up the sauce. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Heat oil in 12-inch skillet over medium-high heat until simmering. Add onions and bell peppers and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne, and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
- Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
- Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
- Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with feta and remaining cilantro and serve.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Shakshuka is a Tunisian dish featuring eggs poached in a spiced tomato, onion, and pepper sauce. The name shakshuka is derived from a term meaning “all mixed up,” and the key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients. Choosing the right pepper to star in this dish made all the difference. We compared the results when using fresh red bell peppers, roasted red bell peppers, and piquillo peppers, which are sweet roasted chiles. The fresh red bell peppers tasted flat and lackluster. We liked the roasted red bell peppers just fine, but the piquillo peppers were our favorite, boasting spicy-sweet and vibrant flavors. These small red peppers from Spain, sold in jars or cans, have a subtle hint of smokiness from being roasted over a wood fire. We added yellow bell peppers to the mix for a clean, fresh flavor and a bright contrast to the deep red sauce. We finished our shakshuka with a sprinkling of bright cilantro and salty, creamy feta cheese.
Before You Begin
Jarred roasted red peppers can be substituted for the piquillo peppers. Serve with pita or crusty bread to mop up the sauce. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Heat oil in 12-inch skillet over medium-high heat until simmering. Add onions and bell peppers and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne, and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
- Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
- Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
- Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with feta and remaining cilantro and serve.
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